Originally Posted by
sdsearch
Technically, real cracked eggs which have any flavoring material (including salt) added to them would also be chemical eggs!
Here's another example of what I mean:
If you make me a quiche using real cracked eggs + a bunch of other ingredients, I'd define it as a real-egg quiche and probably would be very grateful to you, depending on the other ingredients. :-).
If you make me a quiche by pouring an egg mixture out of a carton + a bunch of other ingredients, I'd think of it as a chemical egg quiche.
Originally Posted by
sdsearch
And often those solidified eggs you see are simply real eggs which have been powdered, and later reconstituted with water, and then dried simply by being heated. How is that really more "chemical" than adding flavoring ingredients to cracked eggs?
Even the minimal processing you describe creates many opportunities for additional unwanted, unlisted chemicals to end out in the final product. An example I recently heard: organic soup in BPA free cans. Because the manufacturer was not waiting till the soup cooled before canning, the (non-BPA) lining of the soup cans was making its way into the final product.
Originally Posted by
sdsearch
At such hotel breakfast buffets, I always choose hard-boiled eggs over cooked over-processed eggs (and those are often the only two egg choices).
Agreed!
Related to what I wrote in an earlier post re: How to ensure your McDonalds breakfast is made with real eggs:
I thought that tip** would be the punch line in this article:
https://www.businessinsider.com/whic...al-eggs-2015-1
But instead they focused on which products have what type of egg and all the chemicals in them (as of 2015.)
** Request a "Round Egg" substituted for a "folded egg"